Serve in

How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

Garnish:

Orange zest twist

Comment:

A bourbon sour sweetened with maple syrup and served on-the-rocks. This drink also works well served straight-up – indeed we first came across the St. Lawrence in 2011, served ‘up’ in a coupe, at Bar Rouge, Copenhagen, Denmark.

Origin:

Adapted from a recipe created in 2001 by Michael Butt of Soulshakers, London, England.